Crispy Rice Pancakes (Bánh xèo)

Bánh xèo, also known as Vietnamese crispy rice pancakes, is a popular dish in Vietnamese cuisine. These savory pancakes are filled with a variety of ingredients and are typically served with fresh herbs and dipping sauce.

Crispy Rice Pancakes (Bánh xèo)

Ingredients

  • 1 cup rice flour
  • 1/2 cup coconut milk
  • 1 1/2 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/2 lb pork belly, thinly sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1 onion, thinly sliced
  • Bean sprouts
  • Mung bean sprouts
  • Green onions, chopped
  • Vegetable oil
  • Lettuce leaves
  • Mint leaves
  • Cilantro
  • Rice paper
  • Fish sauce

Instructions

  1. In a large bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the batter. Let it rest for 30 minutes.
  2. Heat a non-stick skillet over medium heat and add a little vegetable oil.
  3. Add a few slices of pork belly and shrimp to the skillet, then top with some sliced onions and bean sprouts.
  4. Pour a ladle of the batter over the filling and swirl the pan to spread the batter evenly.
  5. Cover the skillet and cook for 3-4 minutes until the edges are crispy.
  6. Fold the pancake in half and transfer to a serving plate.
  7. Repeat the process with the remaining batter and filling ingredients.
  8. Serve the bánh xèo with lettuce leaves, mint, cilantro, and rice paper. Dip in fish sauce before eating.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
10g
Fat
8g

Supplies

Non-stick skillet Whisk Ladle

Tools

Cutting board Knife Mixing bowl

Serving suggestions

Serving suggestion: Serve the bánh xèo with a side of fresh herbs and lettuce for wrapping.

Tips & tricks

Tip: Make sure the skillet is hot before pouring the batter to achieve a crispy texture.

Cost

$15